Tyler Florence welcomes nine food trucks to the NASA Johnson Space Center in Houston, TX, where their road trip for $50,000 across America's Gulf Coast begins; Tyler groups the teams into squads.
The teams go to Galveston, Tex., where baseball star Justin Turner awards one of the biggest cash prizes in race history in a Ballpark Bites challenge; squad loyalties are pushed to their limits as they struggle to outsell one another.
Tyler Florence takes the teams to Lake Charles, La., where they plunder one another's trucks for a challenge judged by foodie pirates; thousands of customers swarm the trucks, stressing one team to implosion and propelling another to new heights.
Tyler Florence brings in All Elite Wrestling tag teams The Acclaimed and The Gunns to join the food trucks in Pascagoula, Miss., for an all-out brawl; one team thinks they're being clever by sitting out, but they soon come to regret their choices.
Four teams meet up with Tyler Florence in Mobile, AL., hoping to sell to the massive Mardi Gras crowds, but they soon find it's not that; while there, one team accuses another of cheating and their accusation backfires in unexpected ways.
Three teams pounce on Panama City, Florida, in an effort to scrap their way into the finale; Tyler Florence launches a secret challenge that earns one truck an advantage against a team of their choosing, and a few hard feelings come into play.
The finalists join Tyler Florence for the last leg in Fort Meyers, FL, where they face some intense selling and challenges; at the South Beach Wine and Food Festival in Miami, one team will claim $50,000.
Eight food truck teams can't believe their eyes when Tyler Florence welcomes Mookie Betts to judge a ballpark eats challenge; the winner receives immunity and the largest reward in the history of The Great Food Truck Race.
Tensions run high as seven teams face their third set of challenges; one truck attracts the attention of movie star Kumail Nanjiani but nearly falls apart from inner turmoil; One pro team hits its stride while another plummets to the bottom two.
A previously eliminated team member makes a triumphant return; a rookie truck's plan to take out a pro rival backfires, while a pro team that's been on the bottom climbs the rankings; chef Antonia Lofaso returns with a challenge of her own.
Chef Jet Tila helps Tyler Florence challenge the teams to make dishes that tell their culinary origin stories; the pro versus rookie rivalry intensifies with catastrophic consequences, and one of the top-ranked teams tumbles to the bottom two.
Last season's winner Evanice Holz challenges the teams to turn family recipes into plant-based creations to sell at an epic food event; Tyler Florence offers his own family favorites as inspiration, and an elimination sends a much-loved team home.
With a member out sick, one team is forced to operate as a two-person truck; Joe Sasto joins Tyler Florence to challenge the teams to a speed challenge before the competitors work beside Los Angeles' best food trucks for a nighttime rally.
The final two teams each steal one dish from the other's menu to sell at a food festival; the teams are surprised with a rapid fire challenge, where they can only sell one entrée all day in hopes of winning the grand prize of $50,000.
Nine food truck teams converge in Laguna Beach, Calif., and begin the battle to win one of the hottest seasons ever; one team with stellar sales gets less than stellar reviews, and two trucks instantly begin a feud.
The teams compete in the Los Angeles heat, and the City of Angels is a brutal, hard-to-sell market for the food trucks; things are even tougher when special guest and all-star season winner Lime Truck challenges them to a head-to-head competition.
Seven teams arrive in Venice Beach, CA, ready to sell. Chef Antonia Lofaso challenges them to craft a signature dish that reflects who they are as a food truck. Tyler Florence makes the trucks to swap teammates, and a rivalry heats up.
In Redondo Beach, Calif., special guest food truck and all-star season runner-up Seoul Sausage challenges the teams to craft a game-changing box lunch and sell it on the boardwalk; one team struggles to find its groove.
In Manhattan Beach, Calif., Tyler Florence challenges the five food trucks to impress a trio of secret foodies with three courses of international fare; the teams compete to create the best recovery snack for local athletes.
The three remaining food trucks create a dish inspired by a chili cheese Coney dog.
The final two teams go head-to-head at a San Diego brewery, where they must sell a dish based on the other team's signature menu item; Tyler Florence and chef Ruffo Ibarra challenge the trucks to cook with the hottest chilies in the world.
In Napa Valley, Calif., the six remaining food truck teams go head-to-head in a grape-stomping competition with a unique prize; host Tyler Florence challenges them to incorporate red wine in a dish; he forces the teams to get back to their roots.
Host Tyler Florence tells the five remaining food truck teams that they need to forage for ingredients to make a tasty treat; Surprise judges determine whose creation wins the prize.
The four remaining food truck teams meet host Tyler Florence on the beach to create their own signature beachside snack; judges award $300 to the team with the most-delicious beach bite, and the team that sells the most treats earns $300 as well.
At the Chase Center, home of the Golden State Warriors, the three remaining food truck teams have to shoot hoops to earn their choice of proteins, and the trucks remain stationary while the teams become delivery services.
The last two all-star food truck teams face off in a challenge with special ingredients from Chinatown; the teams compete for every last sale as the clock runs down.
On Flattop Mountain in Alaska, Tyler welcomes seven new aspiring food truck teams to the competition; the keys to their food trucks are frozen within 200-pound blocks of ice; the teams battle the Alaskan elements to see who can sell the most food.
The remaining five food truck teams go deep-sea fishing; the Alaskan elements take their toll on the trucks; in Homer, the teams struggle to meet demand; surprise judge's favorite dish will win one team immunity from elimination.
The four remaining teams pan for gold; the cold weather continues to be a challenge; the teams must use Alaskan crab to create a dish for their menu, and the team that sells the most will win an extra $500.
In Talkeetna, Alaska, the three teams scavenge for a local favorite: chaga mushrooms; Tyler Florence is forced to give some harsh feedback and issues a challenge to help them turn things around as elimination decides the final two teams.
The final two teams go head-to-head in rugged Fairbanks, Alaska; intense challenges and tough sell days test both food trucks like never before.
Seven teams of aspiring food truck owners kick off the season by cooking and selling luxury versions of traditional food truck fare.
Things are hot in Palm Springs, where the food truck teams have to beat the heat as well as their fears to tackle an unprecedented aerial challenge from Tyler.
Tyler meets up with the remaining food trucks in Las Vegas and the teams get creative on the casino floor when they spin the protein roulette wheel.
Tyler puts the final three teams to the test on a sprawling avocado farm, where they race to pick and pit 50 avocados.
Tyler takes the trucks to a stylish winery, where they're forced to pull out all the stops, knowing that one team will have to close its doors forever and the other will walk away with a grand prize of $50,000.
Five aspiring food truck teams kick off the season in snowy Wolfeboro, N.H.; Tyler Florence challenges the contestants with naughty and nice holiday ingredients, and they compete for sales while battling the elements in a winter wonderland.
In Portsmouth, N.H., Tyler Florence presents the four remaining food trucks with a fast-paced challenge to create holiday lunches for 70 VIP judges; a surprising peppermint challenge puts the teams to the test.
The teams race for sales at a Killington, Vt., ski resort before heading to Rutland, where they vie to win and move on to the next round.
Eight food truck teams arrive at the prestigious Harbour Town Golf Links on Hilton Head Island, S.C., where Tyler Florence awaits on the 18th hole with a putting challenge and a mandate to sell classic Carolina barbecue.
The seven remaining teams race toward the checkered flag of the Daytona International Speedway as Tyler Florence welcomes the food trucks to Florida. Day two brings on a shrimp challenge with unexpected challenges that the teams have to face.
Six food truck teams meet up with Tyler Florence in Tampa, Fla., and are shocked to see a squadron of police officers arrive with sirens blaring. The officers are there to judge a contest based on Tampa's gift to the culinary world.
Tyler Florence gives the five remaining food truck teams a terrifying gator challenge, they have to step up their game with a burger that takes creative risks; one team breaks away from the pack to sell in an unexpected location.
The four remaining food truck teams throw javelins to determine their protein in a skewer challenge; a Sonic Drive-In shake challenge puts everyone's sweet skills to the test; a thrilling elimination twist has the power to change everything.
Tyler Florence finds out what makes the final three teams tick; challenges to make a crowd-pleasing pork dish and an innovative coffee creation keep all the cooks on their toes, and with the $50,000 prize so close, tensions flare like never before.
Tyler Florence discovers the key to making the most decadent key lime pie and cracks into some of the best stone crab claws in Key West, Fla.
Tyler Florence welcomes the teams to Las Vegas and gives them a challenge using one of the most popular items on Vegas menus: shrimp; each truck must create their own shrimp dish to sell on Fremont Street and compete for a prime parking spot.
The trucks meet Tyler at a Sonic Drive-In in Phoenix, Ariz., for a blind taste test and original savory dish challenge inspired by Sonic's signature drinks; the truck that made the least money is sent home, and the four remaining teams move forward.
The trucks roll into Yuma, Ariz., and head to the historic Yuma Territorial Prison; the teams complete a relay challenge involving artichokes and bacon, then the chefs must add an original dish using those ingredients to their food truck menus.
The final three teams head to the Coachella Valley in Southern California ahead of a massive country music festival; Tyler Florence educates the teams on locally grown Medjool dates; each truck must create and sell an original date dish.
The final two teams head back to Los Angeles, where Tyler Florence welcomes them to the historic Pueblo de Los Angeles, the epicenter of LA's Mexican heritage and culture.
Teams must create their own version of a beignet and sell it in the French Market; whatever money they earn, they get to add to their seed money.
Highest grossing teams from the first leg of the race pick teams to work with to feed 50 service members; teams with the favorite dish get $200 added to their final till; they hit the streets of Pensacola to sell their dishes.
The teams sample Nashville's famous hot chicken and see if they can take the heat, and then make their own versions of hot dishes, but without chicken.
Teams make a savory dish using the provided ingredients and peaches; winners shut down the other two trucks for one hour at any time during the sell; Tyler asks for a completely fresh menu.
The final two food truck teams arrive in Savannah; teams leave food trucks and sell from pedicabs; each team has a half hour to make as much food as possible to sell out of their own pedicabs.
The teams take on a challenge of one sweet and one savory dish using locally-grown strawberries at the California Strawberry Festival in Ventura County; one team uses their family network to attract customers; another team can't get organized.
The remaining teams must face a challenge involving ostriches; the teams face setbacks in the Danish town of Solvang, Calif., where they're given a challenge steeped in the local culture; one team is sent home after a very close elimination.
The final three teams brave the sweltering heat of Palm Springs, Calif. as they take on a challenge of making something sweet to eat; the teams become human roadside attractions and create a costume to attract customers to their truck.
The final two teams become hot dog vendors to compete for a distinct advantage; the trucks have to catch a ferry to Catalina Island; the families face off to see who will win $50,000 and be crowned winner of The Great Food Truck Race.
Seven teams of food truck owners begin the race by selling their signature dishes on the Santa Monica Pier.
In Sedona, Ariz., the teams must make a dish incorporating the local delicacy, rattlesnake and rabbit sausage; the teams leave the comfort of their trucks to sell from pink jeeps.
In Santa Fe, N.M., the five teams must use peppers to create the ultimate spicy meal; the teams only have one hour to shop for the entire weekend and go head-to-head at the farmers' market.
The top three teams arrive in Tulsa, Okla., where Tyler Florence promptly takes away their phones and internet abilities.
The two remaining teams arrive in St. Louis; the teams create three different dishes in 30 minutes; the teams head to Chicago.
Tyler Florence welcomes eight new teams of aspiring food truck owners to Santa Barbara, Calif., will battle it out for the grand prize of $50,000 and their very own food truck.
In Tucson, Ariz., the teams formulate marketing plans and put their own spin on a local hot dog favorite; the teams are challenged to create a catchy jingle for the Tucson Folk Music Festival.
In Oklahoma City, a time management test; the contestants must grind 20 pounds of prime meat by hand to sell the local classic fried onion burger.
In St. Louis, a truck stop challenge will net the ultimate prize, the winning team will see their week's till doubled.
The three remaining teams roll into Mobile, Ala., where Tyler challenges them to cook locally; the teams must add a brunch dish to their menu.
The teams must revisit each of the six lessons learned throughout the race; the teams sell on Duvall Street in Key West, Fla.
The remaining teams head to Portland, Ore., where they're challenged to go the entire first day without restocking their supplies.
The teams rework their dishes to get rid of all starches on their menus; for the Truck Stop, potatoes must be the main ingredient in all menu items.
The five remaining teams meet Tyler Florence at Mt. Rushmore; the teams must butcher a side of bison to use in all their menu items.
The teams create menu items that must be served on a stick; Spam is the featured ingredient.
Chicago-style pizza challenge; on day two the teams must create their version of Chicago hot dogs.
With the grand prize in sight, the final teams are sent all over the East Coast; the teams must haul in the crab that will become part of an original crab dish; the final team is chosen.
A dish using prickly pear cactus; game-changing prize.
A ballpark-inspired menu at the Amarillo Sox stadium.
Creating a breakfast of breakfast pastries.
Creating a down-home country style picnic in Nashville.
Creating an appetizer from an Ohio tomato in Cleveland.
After selling in Boston, where a new dish is added mid-shift, the teams are sent to Lubec, Maine where every sale is a fight.
A coast to coast culinary competition; inventive dish with lobster.
The teams must create an original sausage dish with farmer's table ingredients.
The six remaining trucks have 50 minutes to harvest mushrooms to create an original dish.
Five teams roll into Kansas; budget challenge.
The three remaining teams use peaches and peanuts to create an original dish in Georgia.
The final two teams arrive in Miami and race to the finish line in South Beach for the grand prize.
The journey for the seven best Food Trucks starts in Southern California; the first city is over 100 miles away; truck who makes the least amount of money is sent home.
A snowstorm challenges the six remaining trucks with making sales.
The remaining five trucks hit the streets of Fort Worth armed with a giant side of beef they must carve and incorporate into their menus.
Final four trucks arrive in New Orleans to bad weather and few customers; a cook off becomes an advantage to one team.
The final three teams battle for the attention of 5,000 residents in Tennessee; teams cook a five-course meal, pioneer-era style.